Clean the surface before sanitizing it! Only when a surface is properly cleaned can it be effectively sanitized. Cleaning is removal of all organic matter, including food debris, liquids, food residues (such as oil and grease) from a surface. Leaving behind any type of contaminate can not only allows for bacteria to grow but also prevents sanitizers from coming in direct contact with the surface needing to be sanitized. It is vital that proper cleaning be performed prior to any sanitizing procedure.¹

Effective sanitizing of cleaned surfaces reduces the presence of potentially harmful microorganisms, rendering surfaces safe for food contact. This is critical since germs on surfaces are easily transmitted to hands and vice versa, leading to cross-contamination and foodborne illness outbreaks. In foodservice environments, chemicals like chlorine, iodine, and quaternary ammonium are commonly used to sanitize food contact surfaces.¹

In order to be Food Code compliant, sanitizers must be proven effective against E. coli and Salmonella typhi and be registered with the federal Environmental Protection Agency and each state’s EPA.